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Research Paper | Home Science | India | Volume 4 Issue 6, June 2015
Effect of Supplementation with Flaxseed Powder on Roti Quality
R. Manjula Sasikumar
Abstract: The present study was incorporated with flaxseed into roti as influenced by different levels of flaxseed powder and to determine sensory evaluation. Flaxseed powder incorporated roti were prepared by using flaxseed powder in different levels to the wheat flour, whereas roti prepared out of without adding flaxseed powder were served as control. Among the different treatments, 60 percent incorporation of flaxseed powder was recorded highest scores for the overall acceptability
Keywords: Flaxseed powder, lignans, alphalinolenic acid
Edition: Volume 4 Issue 6, June 2015,
Pages: 912 - 914
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